Venison Pot Roast with Vegetables & Horseradish

Who doesn’t love a savory, succulent, tender venison pot roast?!

This recipe will take your hard won venison pot roast from frozen to fantastic in a total of 80 minutes under pressure! The dish pictured was made with Maryland Whitetail Deer. I have made this with equal success using elk, antelope, mule deer, and goose breast.

Fact: this family favorite has converted even the pickiest of my skeptical game eaters!

While the end result is a fork tender roast that tastes as if it slow roasted 9 hours in it’s own juices, a pressure cooker takes the cooking time to only 80 minutes. Adding the horseradish while thickening the rich sauce at the end, adds a fresh bite, and complexity! The introduction of horseradish to the sauce also eliminates the need to produce a separate horseradish cream sauce often served with traditional beef pot roast. Elevate your organic, field harvested, venison pot roast to a presentation so regal, you’ll deem it worthy of your finest china platter! In my case this is my beloved Spode Woodland China Platter.

Ingredients

1 (2- to 3-pound) venison roast

3 tablespoons all-purpose flour

Salt and pepper

2 tablespoons olive oil

1 1⁄2 cups venison or beef stock or broth

2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 teaspoon herbes de Provence

1 teaspoon salt

1⁄4 teaspoon pepper

3 redskin potatoes, halved

3 turnips peeled & halved

1 yellow onion, cut into wedges

2 cups baby carrots

2 ribs celery, cut into 1-inch lengths

1 tablespoon cornstarch, mixed into 2 tablespoons water

2 tablespoons horseradish

3 tablespoons butter or margarine

Chopped Parsley for garnish & flavor

Directions:

• Sprinkle the frozen venison roast with flour that has been generously seasoned with salt and pepper.
• With the cooker’s lid off, heat oil on HIGH until sizzling.
• Place the floured venison roast in the cooker and brown on each side.
• Add the stock or broth, vinegar, garlic, herbes de Provence, salt, and pepper to the cooker. Securely lock the cooker’s lid and set for 75 minutes on HIGH
• Perform a quick release to release the cooker’s pressure.
• Remove venison roast to a serving platter & cover with foil to keep warm while vegetables cook.
• Add the potatoes, turnip, onion, carrots, and celery to the pot, re-secure the cooker’s lid, and set for 5 minutes on HIGH.  Perform a quick release to expel pressure.
• Carefully transfer the vegetables to the serving platter with the venison roast and cover with aluminum foil.
• Set the cooker to HIGH or “brown” with lid off and whisk the cornstarch and water, and the horseradish into the cooking liquid. Let simmer 2 minutes to thicken before stirring in butter.
• Smother meat and vegetables with the gravy & sprinkle with freshly chopped parsley before serving.

My Favorite Pressure Cooker

Instant Pot Pressure Cooker IP Duo 50

IP-DUO is a 7-in-1 programmable cooker, building on our best-selling IP-LUX series, with the functions of pressure cooker, slow cooker, rice cooker, steamer, sauté, yogurt maker & warmer. 14 built-in smart programs (Soup, Meat/Stew, Bean/Chili, Poultry, Sauté, Steam, Rice, Porridge, Multigrain, Slow Cook, Keep-Warm, Yogurt, Pasteurize & Jiu Niang) cook your favorite dishes with the press of a button.

 

 

 

Adapted from Great Food Fast by Bob Warden

 

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